Crispy Tofu, Broccoli and Green Beans over Midnight Grains with Sesame-Miso Dressing


This recipe packs two tasty fermented foods, miso and kimchi, that bring salt, umami, and flavor to the dish. You can even add a third if you have access or make your own fermented tofu. Instead of the same boring cubed tofu that you are used to, this recipe tears the tofu into shards and roasts them until golden browned and the pointed ends get very crispy in parts. Serve the crispy tofu atop black midnight grains, alongside lemony roasted vegetables and a tangy sesame-miso dressing.


This recipe uses kimchi–a traditional Korean dish usually made from cabbage, spices, salt, and time. And miso–fermented soybean paste.

But why eat fermented foods? And what are some easy, fermented foods that you can include in your diet that are vegan and delicious?

Why fermented foods?

Fermented foods garner much online buzz for good reasons. They bring with them a good dose of flavor: sour, salts, and funky. Fermented foods can also bring crunch or heat and even offset bitter flavors or heighten bland food to new height.

But that isn’t what makes fermented foods so popular. They are packed full of beneficial bacteria that supports the gut. Depending on the quality of your ferment, you may find that it improves digestion, boosts immunity, and helps us to maintain healthy weight.

Fermented foods to try on the Clean Slate Cleanse


Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed or other ingredients. It creates a delicious base for a variety of soups and other foods, like this recipe for Ramen


Kimchi is a spicy, salty, probiotic-rich vegetable garnish that brings a pickle-like brininess to dishes. I love it in this classic Korean Tofu Bowl or as a zesty topping on a burger or these Pulled BBQ Jackfruit Sandwiches.



Forget the soggy canned stuff, fresh sauerkraut is not only delicious, but also packed with beneficial probiotics. Made from finely cut raw cabbage that has been fermented by various lactic acid bacteria, it has a long shelf life and a distinctive sour flavor.


Tempeh is a traditional Indonesian soy product made from fermented soybeans. The natural culturing and controlled fermentation process binds soybeans into a cake form, which is very versatile for a variety of recipes.


Pickles aren’t always fermented. Quick pickles are not, but you can find fermented pickles in most stores.

This Sesame-Miso Dressing

I have made so many interesting dressings and this one amazed me. The combination of miso paste, lemon juice, and seeds make a bright, tangy dressing that would be delicious atop many foods. The dressing really helps bring together the flavors of the vegetables and tofu in this dish.


Sesame-Miso Dressing

Prep Time: 5 minutes Cook Time: 45 minutes
Yield:6 servings


For the Crispy Tofu, Vegetables, and Midnight Grains

32 ounces organic, extra-firm tofu

1 1/2 cups midnight grains

3 1/2 cups of water

1 tablespoon olive oil

1 tablespoon ground coriander powder

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups broccoli florets

Two handfuls green beans, trimmed of stems

1 tablespoon olive oil

3 lemons

For the Sesame-Miso Dressing

3 tablespoons white miso paste

2 tablespoons sesame seeds

3/4 cups hemp seeds

6 tablespoons fresh lemon juice

1/3 cup water

1/4 cup olive oil

Salt, to taste

To Serve

3/4 cup kimchi


For the Crispy Tofu, Vegetables, and Midnight Grains

  1. Preheat the oven to 425°F. Open and drain the tofu, and then wrap in a clean towel to remove excess water; set aside. Line 2 sheet pans with parchment paper, and set aside.
  2. Place a medium saucepan over high heat, add the midnight grains, water, and salt and cover. Bring to a boil and then reduce to a simmer for 30-35 minutes, until water is absorbed.
  3. Remove tofu from cloth and tear into bite sized pieces. Toss with olive oil, coriander, and season with salt and pepper. Bake until brown and crispy 30-35 minutes.
  4. Add broccoli and green beans to one of the sheet pans and toss with olive oil. Season with salt and pepper. Add to oven with tofu and bake for 20-25 minutes until browned in places.
  5. Zest and halve the lemons. Once vegetables are roasted, toss with lemon zest.
  6. Make the Sesame-Miso Dressing.

For the Miso-Sesame Dressing

  1. Combine all ingredients in a VitaMix or high speed blender, and blend until smooth.

To Serve

  1. Spread the Miso-Sesame Dressing onto large plates. Top with midnight grains, tofu, vegetables, and kimchi.


Want to join the next cleanse?

Head over and get signed up to join us next January!

Ready to start now?

Simply grab a Clean Slate Cleanse Cookbook and Workbook to get you going!

Shop the Recipe

Below is a list of recommended products to use for this recipe!


Gemelli with Pesto di Noci and Crispy Lemon Tofu


Debunking the Myths About Phytoestrogens